Monday, February 02, 2009

The fajitas have become one of our kids favorite meals. Pan-fried seitan strips, rajas (strips of poblano and red peppers, red onions, salt, pepper and Mexican oregano slowly cooked down and caramelized) and melty Teese to hold it all together while it cooks on the griddle.

The poblanos were blackened over an open flame on the stove, then peeled and deseeded. They were stuffed with a mixture of pan-fried plantain and soyrizo, then a layer of Mozzarella Teese. They were finished under the broiler until the Teese melted and began to ooze out.

The fajitas have become one of our kids favorite meals. Pan-fried seitan strips, rajas (strips of poblano and red peppers, red onions, salt, pepper and Mexican oregano slowly cooked down and caramelized) and melty Teese to hold it all together while it cooks on the griddle.

The poblanos were blackened over an open flame on the stove, then peeled and deseeded. They were stuffed with a mixture of pan-fried plantain and soyrizo, then a layer of Mozzarella Teese. They were finished under the broiler until the Teese melted and began to ooze out.

3. Links to recipes are shown when available, if there's no link, we'll try to cite the book/magazine issue from where it came. If there's no recipe cited, it usually means we made it up... and if there's nothing at all, enjoy the pretty pictures. ;)

4. We don't like ersatz food (i.e. tofu molded into the shape of a turkey for Thanksgiving), but we're funny that way.

5. A brief personal history. We were vegetarian for 7 years, and have been vegan for the last 20 years.